Blueberry Lemon Coffee Cake
Time: 1 hour and 5 minutes
Serves: 8
A classic favorite, this coffee cake is easy enough even for a weekday breakfast or brunch. It’s loaded with plump blueberries, has the perfect tang of fresh lemon juice, and features a fun and yummy crumble topping. You’ll come back to this recipe again and again!
Prep Time:
15 minutes
Cook Time:
50 minutes
Serves:
8
Perfect for:
Breakfast And Brunch
Classics
Potluck Standouts
Ingredients
Topping
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/2 teaspoon cinnamon
- 7 tablespoons unsalted butter
Cake
- 1 package (6 ounces) Driscoll’s Blueberries
- 2 cups plus 1 tablespoon all-purpose flour, divided
- Zest of 1 medium lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Directions
Topping
- PLACE 1 cup brown sugar into a medium bowl.
- ADD 1/2 cup all-purpose flour.
- ADD 1/4 cup old fashioned oats.
- ADD 1/2 teaspoon cinnamon.
- SET ASIDE brown sugar mixture.
- MELT 7 tablespoons unsalted butter and POUR over brown sugar mixture.
- STIR to combine and PRESS mixture with the back of a spoon to form clumps.
- CHILL topping in refrigerator until needed.
Cake
- PREHEAT oven to 350°F.
- BUTTER or COAT with cooking spray a 9-inch square baking dish.
- LINE bottom of baking dish with parchment paper and SET ASIDE.
- PLACE 1 package blueberries into a medium bowl.
- ADD 1 tablespoon all-purpose flour.
- ADD zest of 1 medium lemon.
- TOSS gently until blueberries are evenly coated.
- SET ASIDE blueberry mixture.
- PLACE remaining 2 cups all-purpose flour into a large bowl.
- ADD 1 teaspoon baking powder.
- ADD 1/2 teaspoon baking soda.
- ADD 1/4 teaspoon salt.
- STIR to combine and SET ASIDE flour mixture.
- PLACE 4 tablespoons room temperature unsalted butter into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment.
- ADD 1/2 cup granulated sugar.
- ADD 1/2 cup brown sugar.
- BEAT until thoroughly combined.
- ADD 1 large egg.
- ADD 2 tablespoons fresh lemon juice.
- ADD 2 teaspoons vanilla extract.
- BEAT until thoroughly combined.
- ADD one-third of flour mixture.
- BEAT just until mixture begins to combine. Do not over mix.
- ADD 1/2 cup buttermilk.
- BEAT just until mixture begins to combine. Do not over mix.
- ADD half of remaining flour mixture.
- BEAT just until mixture begins to combine. Do not over mix.
- ADD remaining 1/2 cup buttermilk.
- BEAT just until mixture begins to combine. Do not over mix.
- ADD remaining flour mixture.
- BEAT just until mixture begins to combine. Do not over mix.
- FOLD IN blueberry mixture gently. Do not over mix.
- POUR batter into prepared baking dish and SPREAD evenly with the back of a spatula.
- SPRINKLE topping evenly over cake.
- BAKE 40 – 50 minutes or until a toothpick inserted into center comes out clean.
- ALLOW cake to cool to room temperature.
Glaze
- PLACE 1 cup powdered sugar into a medium bowl.
- ADD 1 tablespoon fresh lemon juice.
- ADD 1 teaspoon vanilla extract.
- STIR until smooth.
- DRIZZLE over cake.
- SERVE immediately.
